Using unconsumed bakery products to produce top-fermented beer

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43922631" target="_blank" >RIV/62156489:43210/22:43922631 - isvavai.cz</a>
Result on the web
<a href="http://www.wasteforum.cz/cisla/WF_4_2022_p254.pdf" target="_blank" >http://www.wasteforum.cz/cisla/WF_4_2022_p254.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Using unconsumed bakery products to produce top-fermented beer
Original language description
The present paper focuses on matters related to gastronomic waste management by circular practices. Selected types of bakery returns were used as a substitution, i.e. a partial substitute for malt in beer production, to reduce the amount of bakery waste while obtaining a beer with an unusual taste profile. Eight batches of top-fermented Brown Ale and Porter were prepared with malt substitution (ranging from 10% to 80%) and two control batches using malt only. Subsequently, analysis and sensory evaluation of the prepared beers were carried out. The best rating was achieved by the sample in which 30% of malt was substituted with wheat-rye bread.
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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